MAIN DISHES SERVE UP ALL KINDS OF SCIENCE.

Meatballs are a popular, delicious protein, and it’s important to learn to cook them correctly. A simple thermometer will do the trick.

Homemade pasta and pizza dough get their fabulous texture from the wheat protein gluten, souffles and crêpes delve into egg science, and brittle rice paper makes an astonishingly flexible wrap when you get it wet.

Once you master the basics of these main courses, use your creative superpowers to give them your own signature style.

FEW THINGS ARE MORE REWARDING THAN CREATING RIBBONS OF FRESH PASTA TO BLANKET WITH YOUR FAVORITE SAUCE. PASTA MACHINES WORK BEST FOR ROLLING OUT THIN, UNIFORM NOODLES, BUT A ROLLING PIN AND KNIFE WILL DO THE TRICK IF YOU DON’T HAVE ONE.

Adapted from Sunset Pasta Cook Book.

  2 cups (250 g) all-purpose flour, plus extra for kneading, rolling, and cutting the noodles

  3 tablespoons (45 ml) water, plus 3 tablespoons (45 ml) more as needed

  Flat surface, such as a large wooden cutting board, for kneading dough

  Fork

  Knife

  Large bowl

  Pasta machine or rolling pin and knife

  Stove

2. Create a well in the middle of the hill of flour.

3. Break the eggs into the depression you made and mix them up well using a fork. (Fig. 1)

Fig. 1: Make a well in the flour to mix eggs into.

4. Stir 2 tablespoons (30 ml) of water into the egg.

5. Start mixing the flour into the egg mixture.

6. Add another 1 tablespoon (15 ml) of water and continue mixing. (Fig. 2)

Fig. 2: Mix the dough.

7. When the dough gets too hard to stir with a fork, use your hands to finish mixing and create a ball of dough.

8. Add flour to a work surface and knead the dough for a few minutes. (Fig. 3)

Fig. 3: Knead the dough.

9. Put the dough in a bowl and cover with plastic wrap or a damp dish towel. Let it rest for half an hour.

10. Divide the dough into fourths. Use a pasta machine or rolling pin to roll one part into a sheet. If using a machine, begin rolling using the widest setting and move to thinner ones until you achieve the desired noodle thickness.

11. Cut the pasta into strips (or leave it uncut to make lasagna noodles). (Fig. 4)

Fig. 4: Roll the pasta into sheets and cut it into noodles.

12. Hang the pasta over a clean dish towel on the back of a chair to keep it from sticking together.

13. Cook the pasta in salted, boiling water until tender and serve it with your favorite sauce. (Fig. 5, 6)

Fig. 5: Cook the pasta in lots of boiling, salted water

Fig. 6: Serve pasta with some olive oil or your favorite sauce.

Make panir (Lab 11) to layer on homemade lasagna noodles.

THESE SCRUMPTIOUS BREAD BALLOONS INFLATE WITH STEAM AS THEY BAKE AND ARE HEAVENLY WHEN SLATHERED WITH BUTTER AND HONEY, OR YOUR FAVORITE JAM.

Recipe from my friend Mary Warner.

  1 cup (235 ml) whole milk

  1 tablespoon (15 ml) melted butter

  1 cup minus 2 tablespoons (100 g) all-purpose flour

  1/2 tsp salt

  Cooking spray, oil or butter

  Oven

  Popover pan or heavy muffin tin

  Wire whisk

Be sure to preheat the pan.

Don’t fill the tins more than half full.

Keep the oven door closed until the popovers are done.

2. Break the eggs into a bowl. Whisk the eggs and milk together. (Fig. 1)

Fig. 1: Break the eggs into a bowl.

3. Stir in 1 tablespoon melted butter.

4. Combine the flour and salt in a separate bowl, mix well, and then whisk them into the eggs and milk. (Fig. 2)

Fig. 2: Whisk the dry ingredients into the egg and milk mixture.

5. Let the mixture rest at room temperature for around 1 hour.

6. Preheat the oven to 425°F (220°C).

7. Pop the empty pan into the oven for about 5 minutes to heat the metal.

8. Fill the cups in the hot pan about halfway full of popover batter. (Fig. 3)

Fig. 3: Fill the cups about halfway full of batter.

9. Bake at 425°F (220°C) for 10 minutes on the center rack of the oven.

10. Lower the oven temperature to 375°F (190°C) and continue baking until golden brown. Depending on the size of the pan, this will take another 25–35 minutes. (Fig. 4)

Fig. 4: Lower the temperature and bake until golden brown.

11. Remove the popovers from the pan and serve hot with butter and honey or jam. (Fig. 5)

Fig. 5: Serve popovers hot with butter and honey.

PIZZA IS ONE FOOD THAT EVERYONE IN OUR FAMILY CAN AGREE ON. FIRE UP THE GRILL OR TURN ON THE OVEN TO CREATE MOUTHWATERING PERSONAL PIZZAS WITH CHEWY HOMEMADE CRUST.

  2 teaspoons yeast (or 1 teaspoon if you prefer thinner crust)

  3 cups all-purpose flour, plus extra for kneading

  1 teaspoon salt

  1 tablespoon (15 ml) oil, such as olive oil

  Flat surface, such as a large wooden cutting board, for kneading dough

  Large bowl

  Mixing spoon

  Oven or grill

  Plastic wrap or dish towel

2. In a large bowl, mix 3 cups flour with the salt and then stir in the oil and the yeast mixture to create dough.

3. Briefly knead the dough and then put it back in the bowl. Cover it with plastic wrap or a damp dish towel and let it rise for half an hour. (Fig. 1)

Fig. 1: Knead the dough and allow it to rise.

4. Punch the dough down and preheat an oven or grill to 400°F (200°C). (Fig. 2)

Fig. 2: Punch down the dough and get ready to make pizza.

5. Flatten and stretch the dough. (Fig. 3)

Fig. 3: Flatten and stretch the dough.

6. Add your toppings and bake in an oven or on a grill. (Fig. 4)

Fig. 4: Add toppings and bake in the oven or on the grill.

7. Enjoy your pizza! (Fig. 5, 6)

Fig. 5: Homemade pizza.

Fig. 6: Dig in!

Prebake crusts for 5 minutes before adding super-soggy ingredients, like lots of fresh tomatoes or extra sauce.

SOUFFLÉS ARE ALWAYS FALLING DOWN ON TELEVISION AND IN MOVIES, BUT THIS FLUFFY FRENCH EGG DISH IS SURPRISINGLY EASY TO MAKE AND DELICIOUS TO EAT.

Adapted from the New York Times Cooking section.

  3 tablespoons (42 g) butter, plus 1 tablespoon (14 g) for greasing soufflé dish(es)

  1/3 cup (33 g) grated Parmesan cheese, loosely packed

  1 cup (120 g) Gruyère cheese, loosely packed

  4 tablespoons (31 g) sifted all-purpose flour

  1/2 teaspoon salt, plus extra

  1/4 teaspoon white pepper (optional)

  6 egg yolks

  7 egg whites

  1/8 teaspoon cream of tartar

  2 tablespoons (20 g) minced shallot (optional)

  Electric or hand mixer

  Medium or large bowl

  Oven

  Strainer set over a large bowl

  Whisk

2. Grease or spray the soufflé dishes and dust them with the Parmesan cheese.

3. Melt the butter over medium heat in the saucepan. If using diced shallot, add them to the butter and cook for 2–3 minutes.

4. Stir in the sifted flour and cook for around 3 minutes, until smooth. Don’t let it brown.

5. Take the pan off the heat and whisk in the milk to make béchamel sauce.

6. Put the pan back on the stove and whisk briskly over medium heat until the mixture starts to thicken. Turn the heat down and simmer for another 5 minutes, scraping the bottom of the pan frequently so that the mixture doesn’t burn. (Fig. 1)

Fig. 1: Cook béchamel to thicken

7. Season the béchamel sauce by adding 1/2 teaspoon salt and 1/4 teaspoon white pepper (if using). Strain the sauce into a large bowl. (Fig. 2)

Fig. 2: Strain the sauce.

8. Beat the egg yolks into the béchamel sauce one at a time. (Fig. 3)

Fig. 3: Stir in the egg yolks.

9. In a separate bowl, beat the egg whites over low speed until they foam. Add the cream of tartar and a pinch of salt to the egg whites.

10. Continue beating the egg whites until they form peaks, but not until they look dry.

11. Use a spatula to stir 1/4 of the egg whites into the béchamel mixture. Stir in the remaining Parmesan and Gruyère and gently fold the remaining egg whites into the mix until well-combined. (Fig. 4)

Fig. 4: Fold in the egg whites and cheese.

12. Spoon the soufflé mix into the buttered dish(es) and set on a baking sheet. (Fig. 5)

Fig. 5: Spoon the soufflé into the dish or dishes.

13. Put the soufflé in the oven and immediately turn the heat down to 375°F (190°C).

14. Bake souffles in small ramekins for 12-15 minutes or a souffle in a 2 quart dish for 30-35 minutes, or until puffy and golden-brown.

15. Turn off the oven and let your soufflé(s) sit for 5 minutes to finish baking.

16. Remove the soufflé(s) from the oven and serve immediately. The center should be creamy and hot, but still saucy. Enjoy! (Fig. 6)

Fig. 6: Soufflés should puff up above the edges of the dish.

Try substituting other cheeses, such as cheddar, for the Gruyère.

Find a recipe for dessert soufflé and give it a try.

Don’t open the oven door while the soufflé is baking.

SOME FOOD IS ALMOST TOO PRETTY TO EAT. SPRING ROLLS ARE A GORGEOUS, HEALTHY WAY TO LIVEN UP ANY MEAL, AND THEY’RE EASY TO PERSONALIZE WITH YOUR FAVORITE FILLINGS.

  Rice paper

  Rice sticks, also called thin rice flour noodles or long rice Chinese vermicelli

  1/2 cup (120 ml) lime juice or rice vinegar

  2 tablespoons (26 g) sugar

  1/4 cup (60 ml) soy sauce

  1/4 cup (60 ml) water

  Sliced scallions (optional)

  Red pepper flakes (optional)

  Small mixing bowl

  Whisk or mixing spoon

Adding a protein, such as cooked shrimp, chicken, tofu, or hardboiled eggs, transforms spring rolls into a main dish. A slice of avocado gives them a creamy finish.

2. Submerge rice paper in warm water for 30 seconds, drain, and put on a plate. (Fig. 1)

Fig. 1: Dip rice paper in warm water.

3. Fill the center of the rice paper with veggies and noodles. Don’t overfill.

4. Fold one side of the rice paper over the filling. (Fig. 2)

Fig. 2: Fill the center and fold one side over.

5. Fold one end over and then the other. (Fig. 3, 4)

Fig. 3: Fold one end over.

Fig. 4: Fold the other end over.

6. Roll the spring roll up. (Fig. 5)

Fig. 5: Roll up your spring roll.

7. Serve with the dipping sauce. (Fig. 6)

Fig. 6: Serve with dipping sauce.

Make some meatballs (Lab 28) and rice (Lab 29) to enjoy with your spring rolls.

WHETHER SAVORY OR SWEET, CRÊPES OFFER UP A WARM, DELICIOUS WRAP FOR YOUR FAVORITE FOODS. THEY’RE DELICIOUS WITH HAM AND MELTED CHEESE OR PESTO AND GARDEN-FRESH TOMATOES. THEY’RE ALSO DIVINE AS DESSERTS, ROLLED UP AND SPRINKLED WITH POWDERED SUGAR.

Adapted from How to Cook Everything by Mark Bittman.

  1 cup (125 g) all-purpose flour

  1/8 teaspoon salt

  1 1/4 (295 ml) cups milk

  2 eggs

  Stove

  Thin spatula

  Whisk

2. Combine the flour and salt. Stir in the milk and whisk together until smooth.

3. Add the eggs and melted butter, blending well. (Fig. 1)

Fig. 1: Mix up the batter.

4. Refrigerate for 30 minutes (optional).

5. Place the crêpe pan or skillet on the stove over medium heat.

6. When the pan is hot, add 1/2 teaspoon butter and melt to coat the pan.

7. Mix the batter briefly and spoon about 1 tablespoon onto the hot pan. Rotate, swirl, and angle the pan to coat the bottom of the pan with batter. (Fig. 2)

Fig. 2: Pour the batter into the hot crêpe pan and spread evenly.

8. When the batter looks dry on top (this will take around 30 seconds), loosen one edge with the spatula and flip it over with your fingers. Let it cook for 15 seconds on the other side. It should be brown, but not crispy.

9. Remove the crêpe to a plate and make another one. You may stack them on top of each other while you continue to cook.

10. Fill the crêpes with savory ingredients such as ham and cheese and brown them under the broiler or make dessert crêpes with powdered sugar or ice cream and chocolate sauce. (Fig. 3, 4, 5, 6)

Fig. 3: Sprinkle crêpes with powdered sugar, roll, and sprinkle again.

Fig. 4: Or fill them with your favorite savory toppings.

Fig. 5: Ooh-la-la!

Fig. 6: Crêpes for dinner? Yes, please.

Make homemade ice cream (Lab 50) to roll up inside your crêpes, and chocolate ganache (Lab 41) to pour over the top.

MAKE SAVORY MEATBALLS, USING EGG AS A BINDING AGENT AND BREAD CRUMBS TO MAKE THEM MORE TENDER. KNOWING SOME FOOD SCIENCE WILL ENSURE THAT THE PEOPLE YOU COOK FOR DON’T GET SICK FROM UNINVITED BACTERIA.

Adapted from How to Cook Everything by Mark Bittman.

  1 pound (455 g) ground pork

  1 egg

  1/2 cup (25 g) bread crumbs

  1/2 cup (120 ml) milk

  1 teaspoon salt

  Pepper (or your favorite seasoning) to taste

  Baking sheet

  Instant-read thermometer or meat thermometer

  Large bowl

  Oven

  Spoon (optional)

  Whisk

Use a thermometer to make sure that the temperature in the center of beef or pork meatballs is at least 160°F (71°C) before you serve them.

Ground turkey, chicken, or lamb may be substituted for pork and beef. Chicken or turkey meatballs should reach at least 165°F (74°C).

2. In a large bowl, soak the bread crumbs in the milk until they’re soft (around 5 minutes).

3. Add the ground meat to the bread crumbs and mix them using your hands or a spoon.

4. Beat the egg. Combine it with the salt and pepper or seasoning and then add it all to the meat mixture. (Fig. 1)

Fig. 1: Beat an egg and add salt.

5. Use your hands to roll the meat mixture into balls around 1 1/2 inches (3.5 cm) in diameter (from one side of a sphere to the other). (Fig. 2, 3)

Fig. 2: Mix everything together.

Fig. 3: Roll the meat into balls and put them on a baking sheet.

6. Put the meatballs on the baking sheet, spaced evenly, and put the sheet in the oven. Bake for 15 minutes.

7. Remove the meatballs from the oven and check the temperature using a thermometer inserted into the center of a meatball. When the internal temperature reaches 160°F (71°C), or 165°F (74°C) if using chicken or turkey, the meatballs are ready to eat. Depending on size, they generally take 15–30 minutes to heat to a safe temperature. (Fig. 4)

Fig. 4: Cook the meatballs to 160°F (71°C), or 165°F (74°C) if they contain chicken or turkey.

8. Serve the meatballs with your favorite pasta and sauce.

Fig. 5: Serve and enjoy.

Try making your own pasta to pair with your meatballs (Lab 22)!